Ciara McQuillan chooses castles, mansions and manors to book into for a memorable meal …
THE OAK ROOM, ADARE MANOR
THE EXPERIENCE The Oak Room, Limerick’s first Michelin-star restaurant, was the original family dining room at Adare Manor. The grand room features ornate ceilings, oak-panelled walls, glimmering candles and there are impressive views over stunning gardens.
ON THE PLATE The tasting menu is designed by head chef Michael Tweedie, whose cooking showcases the best of Ireland with finely tuned seasonal dishes, imaginatively and expertly prepared. Abernathy butter and Higgins Butchers’ beef will give an idea of the quality of the produce you can expect at The Oak Room. And the tableside cheese trolley, home to the best cheese Ireland has to offer, is a highlight of any meal.
WHAT ELSE? Dinner, bed and breakfast packages start at €990. The Oak Room, Adare Manor, Co Limerick, 061 605200; www.adaremanor.com.
THE OWENMORE RESTAURANT, BALLYNAHINCH CASTLE
THE ROOM Perched above the Owenmore River, The Owenmore Restaurant at Ballynahinch Castle is a relaxed and elegant space with breathtaking views. The walls boast an impressive collection of Irish art by Gerard Dillon, Louis le Brocquy, Jack Yeats and Mary Swanzy.
ON THE PLATE With executive chef Danni Barry at the helm, expect a focus on local, seasonal produce with ingredients from the gardens, estate and the surrounding Connemara area. Barry’s unique dishes – think scallops with burnt clementines, toasted hazelnuts and Maltaise sauce – make The Owenmore a destination worth visiting.
WHAT ELSE? Gourmet Getaway packages, which include an overnight stay for two people with dinner, start at €253 per person sharing. The Owenmore Restaurant, Ballynahinch Castle, Recess, Connemara, Co Galway, 095 31006; www.ballynahinch-castle.com.
GEORGE V DINING ROOM, ASHFORD CASTLE
THE AMBIANCE Built in 1905 by the Guinness family in honour of a visit by the Prince of Wales, (who subsequently became George V of England), the George V Dining Room is warm and inviting with its rich, wood-panelled walls and sparkling Waterford Crystal chandeliers.
ON THE PLATE An evening spent enjoying dishes from executive chef Liam Finnegan’s menu paired with a selection of fine wines from head sommelier Paul Fogerty is a match made in gourmet heaven. Champagne sorbet, 28-day dry-aged beef fillet carved tableside, turbot, salmon, Ring’s Farm chicken and wild rabbit all feature on the menu, with vegetables and garnishes from the estate’s kitchen garden.
WHAT ELSE? Overnight Gourmet Getaways include bed and breakfast with a five-course dinner in the George V Dining Room. Prices from €799. George V Dining Room, Ashford Castle, Cong, Co Mayo, 094 954 6003; www.ashfordcastle.com.
EARL OF THOMOND, DROMOLAND CASTLE
THE AMBIANCE Dromoland Castle, first built in the 17th century, was torn down and rebuilt in its present Gothic style in the 19th century. In the Earl of Thomond restaurant velvet drapes and tall ceilings add to the sense of drama of this historic hotel, as do the remarkable crystal chandeliers.
ON THE PLATE Executive head chef David McCann’s menus feature comforting dishes reimagined with flair according to the seasons, using produce from the best of Ireland’s artisan suppliers. Expect dishes such as pan-fried John Dory with Kelly’s mussels, clams, courgette and spinach, and Cashel Blue panna cotta with baby courgette, radish, hazelnut and shallot.
WHAT ELSE? Overnight escapes with dinner in the Earl of Thomond are priced from €600. Earl of Thomond, Dromoland Castle, Newmarket on Fergus, Co Clare, 061 368144; www.dromoland.ie.
THE RESTAURANT, BALLYFIN DEMESNE
THE AMBIANCE An impressive neoclassical Regency mansion, Ballyfin was built in the 1820s for Sir Charles Coote and designed by the great Irish architects Sir Richard and William Morrison. Dining in the State Dining Room and the Van Der Hagen Room is a special experience, with guests enjoying views overlooking the water cascade and an impressive collection of art on the walls.
ON THE PLATE With eight acres of walled gardens and 618 acres of grounds in total, the produce served at Ballyfin is as local as it gets. Now with a Michelin star, over the past couple of years, head chef Richard Picard-Edwards has elevated the food offering at Ballyfin and his passion for locally sourced produce is evident. On the menu you’ll find dishes such as lobster tail with butternut and cumin purée, shellfish foam, and Osietra caviar. The house-made plum gin negroni is a must-try.
WHAT ELSE? The exclusive Ballyfin 24-hour escape experience includes an overnight stay with a glass of champagne and lunch on arrival, a pre-dinner drink followed by dinner in the dining room, with prices from €475 per person sharing. Ballyfin Demesne, Ballyfin, Co Laois, 057 875 5866; www.ballyfin.com
SEE MORE: Star Quality – Toast To Three New Michelin Star Winners
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